Description
This Loaded Potato Salad takes all the best parts of a baked potato—crispy bacon, shredded cheddar, creamy dressing—and turns them into a crowd-pleasing, summery side dish perfect for BBQs and potlucks.
Ingredients
Scale
- 2 lbs baby red potatoes (or your favorite variety)
- 1 cup sour cream
- 1/2 cup mayonnaise
- 1 cup shredded cheddar cheese
- 1 cup cooked bacon, crumbled
- 1/2 cup green onions, chopped
- 1/4 cup fresh chives, chopped
- 1 teaspoon garlic powder
- Salt and pepper, to taste
- Optional Toppings: additional bacon bits, extra shredded cheese, sliced cherry tomatoes
Instructions
- Boil Potatoes: In a large pot, boil potatoes until fork-tender (15-20 minutes). Drain and cool slightly. Cut into bite-sized pieces.
- Make the Dressing: In a bowl, mix sour cream, mayonnaise, garlic powder, salt, and pepper until smooth.
- Assemble: Fold potatoes into the dressing, then stir in bacon, cheddar, green onions, and chives.
- Chill: Cover and refrigerate for at least 30 minutes.
- Serve: Garnish with extra bacon, cheese, or tomatoes if desired.
Notes
Try substituting Greek yogurt for sour cream for a lighter version. Add diced bell peppers, jalapeños, or even ranch for variety. Best served cold and can be made a day ahead.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Salad
- Method: Boiling
- Cuisine: American
Nutrition
- Serving Size: 1 cup
- Calories: 350
- Sugar: 3g
- Sodium: 480mg
- Fat: 28g
- Saturated Fat: 10g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 16g
- Fiber: 2g
- Protein: 9g
- Cholesterol: 35mg